Can we make SHOKUPAN with ALL-PURPOSE FLOUR? (EP184)
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
- Today, I'm going to be making Shokupan with all-purpose flour and bread flour.
I have received so may question about my Shokupan video that can we make Shokupan with all-purpose flour?
My answer is always; I don't think so.
But you can give it a try!
I have learned from so many books that you can't make nice fluffy and tall bread from all-purpose flour.
So I answered to your questions like that.
But I think I should do it for you as a piece of evidence, and I am curious what it look like.
Level ☆★★
IMPORTANT NOTE: READ THIS BEFORE START BAKING
princessbamboo...
8 inch-by-4inch loaves
(My mold 188(179)×99(93)×h105mm)
Preheat the oven 100℃（212℉）
Reset after pop in the oven to 200℃（420℉）
＜ingredients＞
312g (11 oz.) all-purpose flour
15g ( 1 1/2 tablespoons) sugar
6g ( 1 1/4 teaspoons) salt
4g ( 2 teaspoons ) instant dry yeast
225ml lukewarm （38℃/100℉）water
17g (1 1/2 tablespoons ) unsalted butter
Full recipe:
princessbamboo...
Shokupan mold: almost same as mine
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I really appreciate the approach you used for this video, it's thoughtful, thorough, clear, concise and informative and I think what I've learned here will help me with my baking in the future. Thank you.
Happy to be your help!
I did shokupan using 8% protein flour, 70% hydratation, tangzhong mix and i add 5% of potato starch to the flour. It turned out delicious and fluffy, my wife loves it.
So the all purpose flour is harder to handle. No wonder I've struggled so much with it in the past 😅
Thank you so much for making these videos. You're my favourite cooking channel!
This video is very interesting. It is good to see what the difference is using the two flour types. Great!
I appreciate the deep explanation of the protein content, and how it lends itself to how bread looks and acts. Very very informative video. I've never tried bread flour for anything before, but I've never made Shokupan before either. I'm considering getting into baking a bit more, and getting a stand mixer to help with all that.
Great science experiment! Many "conventional wisdoms" don't stand up when put to the test. Of course the bread flour is preferable, but in a pinch the All Purpose can make a decent loaf of bread. I really like it when you talk through the videos as I can concentrate on watching what you are doing rather than trying to read the text. Thank you so much for your work!
I'm so glad you made this demonstration! I've been wanting to see a video like this to improve my homemade bread. I love this!!!!
This is so cool! The side by side comparison was super educational. Thank you.
As usual you have done a very informative video. Coming from Canada myself a lot more bakeries use all purpose flour for bread making than bread flour over here
The protein contend is almost equal and all purpose flour is a jack of all trades but a master of none . This is different in Europe and it seems to be different in your country as well.
All purpose flour is a blend of soft summer wheat and hard winter wheat . While bread flour is mainly made from hard winter wheat . Since 🇨🇦 flour is considered the strongest flour in the world , it is used to blend European flours in many cases
The best example is the crusty European breads versus our rubbery white breads .
Even France uses Canadian wheat to strengthen their flour in case of rainy harvest .
In any event your explanation was very good and educational . 👍🥯
I love you.
Thank you for making a video like this. In my country, it is very difficult to find bread flour. I have been looking for videos like these where I can clearly compare the differences. I knew bread flour is always the best choice, but I have been trying to work with AP flour.
Thank you again!
Thank you for making this video. Answers a lot of questions! Thanks
I'm from India here our all purpose flour name Maida it's lot more different it's more white in colour filled with lot of gluten we made Lade pav it small bun but it's as fluffyer as shokupan . Also we make soft Naan, and Paratha bread and an ancient arab style thin layer bread called rumali roti .
Amazing
Thank you so much for this. The video is excellent and you can explain the process so well.
Thank you so much , me and my wife are learning to do the shokupan and we are having so much fun , your videos gave us so much hope and knowledge as well , thanks a lot from Jordan, amman.
I just hope you can have more bread recipe. THX!
Thank you so much for your demo is so helpful👍💋👍
Gained a new sub. You explain things so well and articulate yourself nicely even when english doesn't seem like your first language. Props!
I found this video very informative. I think next time I attempt to make bread I'll use bread flour instead of all purpose flour.
Thanks for sharing. Two Beautiful loaves. The Bread Flour...just a tiny bit higher. Bread Flour
was difficult to get. Now we were able to find some Bread Flour. When I used All Purpose Flour I took out 1 1/2 T spoon of AP Flour and Added 1 1/2 T Wheat Gluten. This adds the Gluten to the AP Flour and it does help.
Thank you for doing the experimentation for us!
It's my pleasure! (really!)
Thank you for this video. I did not know that this was the difference between the flour types.
the all purpose flour I buy has at least 11.7% protein content based on its nutrition label (rounded to 4g protein / 30g flour)
Thank you so much for this beautiful knowledge 👌🏻👌🏻 new subscriber, and i made it with AP flour it came out super fluffy and good , thank you so much 🥰
7:02 Okay, I don't feel as bad anymore when I first made dough with AP flour and I couldn't do a proper window pane test. The bread was still tasty.
I loooooooooved your recipe. Can you plz plz help me how to make this bread recipe in bread maker? Like a quick step by step process. It'll really mean a tonn to me. Thank you in advance. 🙏🏻
Please follow your bread maker instruction. Thanks for watching!
Thank for recipe mam I really wanted to know how both flour effect the recipe 🎊
For all purpose flour maybe doing autolyse process is good for gluten strenght? I saw another video where a baker used a flour with 10,5 protein content, and after six hours in autolysis the flour seemed to have developed a strong gluten net.
Unfortunately regular supermarkets only sell all purposes where I'm from
This video is very useful because you can see the differences between the 2 types of flour.
I love Japanese accents when they speak English! So cute! Thanks for this amazing video!!!! Very well and detailed explanation in how to make a 🥖! I Will give it a try for sure!
Tks for the tutorial
In Canada our all purpose flour is around 11-13 percent protein content, higher than most other countries all purpose flour. I wonder how it would work.
Every flour has its character so just give it a try to see if you like it or not.
In the US, King Arthur All Purpose flour are usual around 11% protein flour.
Thank you so much!
I have those chopsticks too! I use them for everything
Hi. I hope you are doing great. I have a question please. I don't get bread flour where i live so can you please guide me on how much wheat gluten and softener should i add to the same amount of All-purpose flour that you used in this recipe or generally even. I really need guidance on this and i am hoping to get some from you 😊. Your videos in general are very educating and easy to understand (although your video on how much dough per pan, needed some time to wrap my head around as i ve never been good at Math 😬. But i watched it a couple of times and it was excellent). Thank you for making such an effort to educate novice bakers like me. God Bless you 🥰
thanks for sharing! both bread seems delicious. i wonder if the all-purpose flour can come close to dough texture if less water is applied
thank you. very informative!!
Thank you!
very informative video, thank you.
Ty so much 🌹🙏💜
Have you ever tried adding Vital Wheat Gluten to All-Purpose flour to make a bread flour or French flour? I'd be interested on that test.
No, I have not.
Is the gluten more accessible for anyone than all-purpose flour?
@@kitchenprincessbamboo I'm not sure. I buy it at Walmart or Amazon has it. I know Buddhist Monks use it as a protein/meat source making Seitan.
@@NessaRossini... I found vital wheat gluten with premixed flours such as pizza dough and brownie flour
It's like you read mine mind!!! I just ordered a pan to make this!!!
Very helpful, thanks. For the cold start method, do you bake at 100°C for 10 mins + 30 mins at 200°C? Or do you bake for 10 mins at 100°C + 40 mins at 200°C? Just want to be sure ☺️. My oven will take at least half an hour (maybe even longer) go from 100°C to 200°C. I know, I need to get a new oven.
HOW TO MAKE WHOLE WHEAT SHOKUPAN~SPONGE METHOD~(EP195) & Meet my cat Alex!
7:00
King arthur all porpose flour is 11.5%
Great science experiment :D
Hello. So you said bread flour contain at least 12% of protein. But here i have a local all purpose with 13% protein. It will be okay to use my 13% one right?
right.
♥️♥️🙏♥️♥️
hi there, thank you so much for the video. do you have a new shokupan recipe with all purpose four? instead of water should i use milk? can i do half (half water/half milk?) thank you!!!
also, i see that you don't use Yudane?? is yudane necessary?
Hi Princess Bamboo, after 1st proofing and degassing, is it still an appropriate stage to do window panel test? Thank you!
Your cookbooks at the beginning, are they available in English? What are their titles and authors.
Thank you sooooo much my dear that so helpful 🥰🥰🥰
May i ask you please, what best flour for Doughnuts?
What type of doughnuts?
@@kitchenprincessbamboo
Fried donuts (both rings - stuffed)
🍩😁
I made soft loaf of bread (not KPB recipe) using all purpose flour, It was dry (Or maybe it was my shortcomings?)
Try this!
Kitchen Princess Bamboo: Japanese Everyday Food Okay Thanls
Kitchen Princess Bamboo: Japanese Everyday Food I also got my KPB sweat shirt and mug, Love them
@@leonoralibanan9912 Thank you so much!! Would you please send me a picture? Or would you tag me on Instagram? @akino_ogata
Kitchen Princess Bamboo: Japanese Everyday Food yes if I can connect, I brought my mug at my work, so I’ll take photo of it tomorrow at my work, and I’ll try to post my KPB everyday Japanese food sweat shirt ( soft in white)
Hello Akino-san. Is it possible to use oil instead of butter for shokupan? What is the difference in the result?
Just give it a try! Maybe no big difference.
Do you have shokupan recipes using tangzhong@water roux method ?
Hi, I can't seem to find bread flour in my place. There is bakeries flour with 11% protein content and there's pizza flour. I'm quite confused which one to buy. I need your help. 🙏
Can i make bread rolls with this?
Can we make All Purpose flour into Bread Flour by adding Vital Wheat Gluten ? By adding Y.W.Gluten we can increase protein content of All Purpose Flour, as it is not easy to get bread flour & it is very costly.Please advice. Thanks.🙏
Add 5% of gluten powder to your all purpose flour. Thanks for watching!
Hi Akino, thank you for the great video :), in other baker's video, they suggest using eggs in their recipe. Could you let me know why you choose not to use it? Thank you
Hi, Jeaseon!
I just want to make an exact comparison between my regular Shokupan recipe and all-purpose flour.
Good question!
@@kitchenprincessbambooHi Akino, thank you for your reply. I meant, what is the reason not to use eggs in Shokupan
@@jaeseonyou6226 because it's white bread, not brioche
Japanese bread flour is good.
i kneaded the bread after i mixed it and waited 10 minutes and now it’s really stiff did i overknead it or underknead it how can i fix it (i used all purpose flour)
Have you lived in the U.S.? Your english is highly proficient.
i used all purpose flour. but the next day the bread is hard.
I always wondered if bread flour makes a difference in baking bread
Hi - Can you skip salt? thanks
No.
Salt strengthen the gluten.
What shokupan mold do you use?
Where can buy that book you have please???
It's in Japanese, unfortunately.
I ran out of bread flour so...we'll see :/
5% by Weight or Volume?
By weight
That doesn't look like shokupan, dude. Shokupan is dark outside on the sides/bottom, it has a crust but not too strong. And your top looks too dry/hard.